Say what you will, but cookies are some of the best desserts out there. They’re so versatile, easy to whip up, and loved by just about everyone. Whether you’re craving something sweet in the middle of the day or looking for a treat to share at work, cookies hit the spot. Every. Single. Time.
These Pistachio and Dark Chocolate Cookies are no exception. They offer a little something for everyone—rich chocolate for the sweet tooth, crunchy pistachios, and a perfectly soft texture. Plus, they have that homemade look and taste that makes them the ultimate comfort cookie—perfect for indulging yourself or sharing with friends!
These cookies will have you doing a happy dance from the very first bite! Not only are they incredibly easy to make, but they’re also super quick. With just 30 minutes of chilling time before baking, you’ll have these amazing, fresh cookies in no time. And here’s a little secret—they taste even better the next day, once the flavors have had a chance to fully develop. That is, if you can wait that long!
What makes these chunky cookies special?
What makes these Pistachio Chocolate Cookies so special is the perfect mix of textures and flavors. You get a soft, chewy bite with crunchy pistachio pieces and gooey chocolate that all come together in the most satisfying way. The pistachios really elevate these cookies, giving them a rich, nutty flavor that takes them to the next level.
Plus, they’re not overly sweet! In fact, these cookies are perfectly balanced by the rich, slightly bitter chocolate and the earthy flavor of the pistachios. The result is an amazing cookie that doesn’t overwhelm your taste buds with sugar but instead offers a more sophisticated flavor profile. The combination of textures—from the soft, chewy center to the crunchy pistachio pieces—makes each bite interesting and satisfying.
Ingredients
Butter – Brings all the richness and flavor needed for a great cookie. Make sure it’s softened to ensure a smooth, creamy batter.
Brown sugar – Helps the cookie stay soft and adds depth to the flavor.
Granulated sugar – For that perfect balance of sweetness and a touch of crispness around the edges.
Eggs – Keep the cookie soft and chewy.
Vanilla extract – The quality of your vanilla makes all the difference—the better the extract, the richer and more pronounced the flavor will be!
Almond extract – Optional, but highly recommended! Just a dash of almond extract adds a subtle nutty note, bringing out that wonderful pistachio flavor.
Flour – The backbone of your cookies, giving them their structure.
Cornstarch – I find that cornstarch adds tenderness, keeping the cookies soft without being dense.
Baking powder – Helps the cookies rise and get that perfect soft interior.
Baking soda – Works alongside baking powder for the ideal texture and slight chewiness.
Salt – Never skip the salt! It balances the sweetness and enhances the flavor of the other ingredients.
Dark chocolate – Rich and slightly bitter, dark chocolate contrasts the sweetness beautifully. I used 70% dark chocolate for this recipe, but feel free to experiment with different intensities. Just keep in mind, milk chocolate won’t melt as smoothly or give you the same glossy finish that dark chocolate does!
Pistachio – The star of the show! Pistachio adds a satisfying crunch and a nutty, earthy flavor. You can use both salted or unsalted pistachio for this recipe, but if you opt for the salted version, you’ll have to cut off ½ tsp salt from the recipe.
Tips for recipe success
- Store the cookies in an airtight container to maintain their freshness. Adding a slice of bread to the container can help keep the cookies soft.
- Make sure the butter is softened properly before you start. Softened butter should be pliable and able to hold its shape, but not greasy or melted.
- Chilling the dough is crucial for better cookie texture and less spreading. If you find the dough too sticky to handle, you can chill it for a bit longer.
Pistachio Chocolate Chip Chunky Cookies
Course: DessertCuisine: AmericanDifficulty: Easy20
servings20
minutes20
minutes250
kcal40
minutesGet ready for a cookie experience like no other! These Pistachio Chocolate Chunky Cookies are an irresistible blend of rich chocolate and crunchy, nutty pistachios, all wrapped up in a delightfully soft and chewy cookie. These cookies are perfectly balanced and not overly sweet, they offer a delightful mix of textures in every bite. If I haven’t convinced you already, they are also super quick to whip up and only need 30 min of chilling in the fridge.
Ingredients
225g butter, softened
160g brown sugar
80g granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
450g flour
2 tbsp cornstarch
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
200g dark choco, chopped (keep 50g for decoration)
100g pistachio, coarsely chopped (keep 25g for decoration)
Directions
- In a medium bowl, combine the softened butter, brown sugar, and granulated sugar. Cream the ingredients together using a hand or stand mixer until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and almond extract.
- In a separate bowl, whisk together the dry ingredients: flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture in three additions, mixing just until combined to avoid overworking the dough.
- Gently fold in the chopped dark chocolate (reserving 50g for decoration) and chopped pistachios (reserving 25g for decoration) using a spatula until evenly distributed.
- Cover the cookie dough and refrigerate for 30 minutes to allow it to firm up.
- Once the dough is cooled, preheat your oven to 180°C / 350°F and line a baking sheet with parchment paper.
- Using a cookie scoop or tablespoon, portion the dough into balls and place them on the prepared baking sheet, leaving space between each cookie to allow for spreading. Press a few reserved chocolate pieces and pistachios onto the top of each cookie for decoration.
- Bake for 18-25 minutes or until the edges are golden and the tops are set. The cookies should feel firm but not hard to the touch.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, store the cookies in an airtight container to keep them fresh.
- Enjoy!
